Directions

Put the potatoes and carrots in a pot and add water until covered by 1” of water. Bring to a boil and turn down the heat to maintain a gentle simmer. Cook the potatoes until they are very soft (about 15-20 minutes).

In a small bowl, combine the cucumber, onion and 1/2 teaspoon of salt. Toss to coat evenly with salt and set aside.

In a medium sized bowl, add the other 1/2 teaspoon of salt, mayonnaise, vinegar, sugar and pepper. Whisk to combine.

When the potatoes are cooked, drain and add the hot potatoes to the mayonnaise mixture. Use a large spoon or wooden paddle to stir, mashing up the potatoes as you go.

Use your hands to squeeze as much liquid out of the onions and cucumbers as you can—the more water you remove, the crunchier the vegetables will be. Add the cucumbers, onion, and ham to the potato mixture and stir to combine. Adjust salt and pepper to taste.

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f